Clam Picatta with Pasta

INGREDIENTS
½   pound angel hair pasta, or similar
1    cup dry white table wine
½   cup clam juice
2    teaspoons all-purpose flour
2    tablespoons olive oil
1    cup chopped white onion or leek
4    cloves garlic, minced
3    tablespoons lemon juice
2    tablespoon capers, rinsed and drained
2    teaspoons butter
2    cans (6.5 ounces) chopped clams, drained
2    tablespoons chopped fresh or dried parsley

METHOD

Put a large pot of water on to boil. Cook pasta in the boiling water until al dente tender, about 8 minutes. Drain and set aside Whisk wine, clam juice and flour in a small bowl until smooth and set aside

In a medium skillet over medium-high heat, add the onion and cook, stirring often, until they become translucent, about 5 to 6 minutes. Add the garlic and cook one minute. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in the lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.

Add the clams and the pasta to the pan and cook, stirring gently, until heated through and coated with the sauce, about 2 to 3 minutes. Stir in parsley and serve immediately.